No Fry Cheese Corn and Rocket Balls

Continuing my love for the appe pan , this recipe is a low cal version of an time favourite vegetarian appetiser . The rocket leaves added an extra twist of flavour ,paired perfectly with the cheese.
Served with a fresh tomato salsa

Ingredients (makes roughly 15 balls)

2 cups boiled fresh corn kernels
1 slice of whole wheat bread
1 cup grated cheese (reduce for a lower calorie version)
3/4 cup chopped rocket leaves
1 teaspoon fresh black pepper
Salt to taste
1 chopped green chilli
2-3 tablespoons cornflour
Few drops oil to grease the pan

1. Pulse the corn in the blender into a roughly ground paste

2. In the dry blender, break the bread into big pieces and grind into fine breadcrumbs
3. Mix all the ingredients in a bowl
4. Place the pan on high flame to pre-heat
5. Grease your palms with oil and shape the dough into round balls, size of the appe pan moulds
6. Once the pan is hot, reduce the flame to slow -lightly grease the moulds and place the balls in the individual moulds.

7. Once the lower side is browned, flip over and brown the other side
8. Serve hot, with ketchup or salsa

Zucchini Chocolate cake - no sugar, no flour

The inspiration for this recipe is all the almonds I received during Diwali  ,that have  been sitting in my fridge ever since as I am not a fan of raw almonds .I came across this recipe that uses almond flour http://thehealthyfoodie.com/paleo-zucchini-chocolate-cake/ . I tweaked it around to basically eliminate all the ingredients that I did not have , but the result was a really moist delicious cake - with zucchini! The frosting is optional as the cake was delicious enough - you can use any frosting recipe that you like, I went with my standard favourite one

Ingredients ( makes two 6 inch cakes)

1 1/2 cup almond flour  ( raw almonds powdered into a fluffy powder using the dry grinder  )
1 1/2 tsp baking soda
1/2 cup cocoa powder
3 eggs
a pinch of salt
1 teaspoon vanilla essence
3/4 cup oil
1/2 cup date paste ( roughly 12 pitted dates soaked for about an hour in 1/2 cup warm water and then churned into a paste in the dry grinder/food processor)
1/2 cup honey
1 cup grated zucchini

For the soaking syrup
1/2 cup water
3 tablespoons honey/jaggery

For the frosting
250 gms cooking chocolate
1/2 cup milk
1/4 cup light cooking cream like amul

1. Pre heat oven to 180 degrees
2. Beat the eggs for 2-3 minutes. Add the oil , vanilla essence, honey and the date paste and beat again for a minute
3. Mix all the dry ingredients together in another bowl and add this mixture to the liquid egg mixture
Beat for another minute
4. Next add in the zucchini and beat till its folded in
5. Spread the batter divided into greased two tins ( roughly 6 inches) and bake in the center rack of the oven for roughly 3 minutes, till a toothpick inserted comes clean
6. Cool the cakes
7. Make the soaking syrup by dissolving the honey in the water
8. Use the soaking syrup to soak both cakes - just pour gently using a spoon over the top
9. For the frosting, heat the chocolate in a double boiler, whisk in the cream and the milk and pour over the cake tops
10. Chill and serve